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Indian kitchen essential — dal, rice, chana, every Indian home has one
Adjustable stand — hold cookbook or tablet at eye level while cooking
Premium German stovetop pressure cooker — spring-valve precision
Swiss precision pressure cooker — quiet, indicator valve, premium build
Pressure cook then air fry crisp lid — tender and crispy in one pot
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Indian kitchen essential — dal, rice, chana, every Indian home has one
Adjustable stand — hold cookbook or tablet at eye level while cooking
Premium German stovetop pressure cooker — spring-valve precision
Swiss precision pressure cooker — quiet, indicator valve, premium build
Pressure cook then air fry crisp lid — tender and crispy in one pot
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Heat the oil in a 4-quart or larger pressure cooker. Add the pepper, carrots and onion and cook over medium-high heat, stirring frequently, until the onions soften slightly, about 2 minutes. 2. Stir in the wine and boil until about half evaporates. Scrape up any browned bits sticking to the bottom of the cooker. 3. Stir in the mushrooms and tomato paste. Lay the chicken over the mixture and cover the chicken with the diced tomato. Do not stir. 4. Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 8 minutes. 5. Turn off the heat and allow the pressure to come down naturally. Remove the lid, tilting it away from you to allow steam to escape. 6. Stir and add salt and pepper to taste. Serve with rice, noodles or a crusty Italian bread. Delicious!